Description
These roasted potatoes and carrots are a delightful combination of crispy textures and vibrant flavors. The earthy sweetness of the carrots complements the buttery, golden potatoes, all enhanced by a medley of fresh herbs that create an aromatic experience with every bite.
Ingredients
Scale
- Vegetables:
- 2 pounds baby potatoes, halved
- 1 pound carrots, peeled and cut into 1-inch pieces
- Herbs:
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- Seasoning:
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the halved baby potatoes and carrot pieces.
- Add the olive oil, salt, pepper, rosemary, and thyme to the bowl, and toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the potatoes are golden brown and crispy, and the carrots are tender.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- This dish can be made ahead of time and reheated in the oven for 10 minutes at 350°F (175°C).
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a different flavor, substitute rosemary and thyme with oregano and basil.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: side dishes
- Method: roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup of roasted vegetables
- Calories: 180
- Sugar: 4 grams
- Sodium: 300 milligrams
- Fat: 8 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 26 grams
- Fiber: 4 grams
- Protein: 3 grams
- Cholesterol: 0 milligrams
Keywords: Roasted Potatoes, Carrots, Herbs, Side Dish, Vegetarian, Easy Recipe, Oven Roasted, Comfort Food, Healthy, Gluten-Free, Family Meal, Seasonal Vegetables, Quick Dinner, Flavorful